Monday, October 29, 2012

Vegetable and Chickpea Ragout

From:  Self Magazine by Wendy Giman

*I doubled this recipe since it only serves 2.  It was very good!  My whole family liked it.  I added chicken sausage to my husband and son's since they eat meat.  They really liked the meal.  It was a delicious one pot meal that I will make again!  

Serves 2

1 can diced tomatoes (14.5 ounce)
1 cup canned chickpeas, rinsed and drained
1/2 cup onion and garlic mix (see below)
1/2 cup broccoli and red bell pepper mix (see below)
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp black pepper
1/8 tsp red pepper flakes
4 artichoke hearts in water, drain and quarter
1/2 cup frozen peas
1/4 cup sliced black olives
1/2 cup whole wheat penne, cooked

Onion/garlic mix: Finely dice 1 onion and 2 cloves garlic.  Heat a heavy skillet over high heat.  Saute until soft, approx 6 min.  I saute using vegetable broth...not oil.

Broccoli and Red bell pepper mix:  Finely dice 1/2 head broccoli and 1 large red bell pepper (seeded and cored).  Heat a skillet over high heat.  Cook until vegetables are soft, approx 3 minutes.

Simmer tomatoes, chickpeas, onion and garlic mix, broccoli and red bell pepper mix, salt, oregano, pepper, pepper flakes and 1/2 cup water in a medium pot until liquid reduces by half, about 20 minutes.  Add artichokes, peas, and olives: cook 10 min more.

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